Make It Tonight, Use Up Tomorrow (Part 2) - Speedy beef tacos

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- Welcome to your First Trimester
- Welcome to your Second Trimester
- Welcome to your Third Trimester

Day two: Speedy beef tacos

·         Serves 4 

·         Prep 10 mins 

·         Cook 20 mins

Ingredient

·         1 red onion, thinly sliced

·         ½ tsp sugar

·         100ml/3½fl oz cider vinegar

·         400g can black beans or kidney beans, drained

·         3 tbsp chilli sauce leftover Bolognese (from yesterday)

·         8 corn tortillas

·         1 Little Gem lettuce, shredded

·         1 avocado, stoned, peeled and cut into chunks

·         150g pot soured cream

Recipe

1.    Quickly pickle the onion: put it in a bowl and sprinkle with the sugar and ½ tsp salt. Leave for 10 mins, then stir in the cider vinegar and leave to pickle for another 10 mins.

2.    Meanwhile, stir the beans and chilli sauce into the Bolognese and heat for 10-15 mins until piping hot. Add a little water if the mixture seems too thick.

3.    Heat the corn tortillas following pack instructions. Top with spoonfuls of the Bolognese, some pickled onions, lettuce, avocado and a dollop of soured cream.

Per serving 744 Kcals, Protein 35g, Carbs 49g,  Fat 39g, Sat Fat 15g, Fibre 7g, Sugar 20g, Salt 4.1g

­­Description: Speedy beef tacos

Speedy beef tacos

 
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